Favorite Recipes!

Chocolate Chip Peanut Butter Cake

Chocolate Chip Cookies

Brownies (or Cake with Peanut Butter Frosting)

Bread

Pie Crust

Pizza Dough

Orange Cupcakes

Adapted from Eden Organic's Carrot Cake (found here)

Ingredients

2 cups whole wheat flour
1/4 Salt
2 teaspoons non-aluminum baking powder
1 cup organic seedless raisins
1 1/2 cups grated carrot
1/4 cup Oil
1/2 cup Canned Pumpkin
1 teaspoon ground cinnamon or allspice
1/4 cup Milk
1/4 cup water

1/4 cup Orange Juice
1 Apple Cider Vinegar

Directions

Preheat the oven to 375°. Mix the flour, salt, baking powder, raisins, carrots and cinnamon or allspice together in a mixing bowl. Combine the oil, canned pumpkin, milk, water, orange juice and vinegar. Mix well. Pour into the mixing bowl and stir until the batter is smooth. Lightly oil a cupcake pan. Pour the batter into the pan and bake for 20 to 25 minutes until golden brown. Remove and allow to cool before adding your favorite icing or topping.

Banana Peanut Butter (Chocolate Fudge) Ice Cream

Ingredients:

Fudge:

• 1 very ripe banana
• 1/8th cup sweetener (honey (makes recipe non-vegan), brown rice syrup, or maple Syrup)
• 3 oz of unsweetened baking chocolate, cut up if possible
• 1/4 cup creamy natural peanut butter (no sugar added) (like this)

Ice cream:

• 4 bananas, cut up and frozen for 2 or more hours

Fudge Instructions:

1. Mash banana with a fork or potato masher until smooth.
2. Combine banana with sweetener in sauce pan over medium heat.
3. Stirring regularly, cook until mixture begins to bubble.
4. Remove from heat. Mix chocolate in (allowing hot banana and sweetener to melt chocolate), then mix peanut butter in until mixture is smooth and consistent.

Ice Cream Instructions:

1. Put frozen cut up bananas in food processor.
2. If they are completely frozen through, allow to thaw for 20 minutes until they are only partially frozen.
3. Process until smooth.
4. Put pureed bananas in container.
5. Pour fudge on top, mixing in swirls. Do not mix completely.

Banana Bread Oatmeal

Ingredients:

1/2 cup steel cut oats
1 1/2 cups water
1 banana
1 drop vanilla
1 tablespoon butter (optional)

Directions
Make Steel Cut Oats according to package instructions. When the oats should be cooling, mash in banana with fork and add stir in vanilla and butter. Cover and let sit for 2 minutes. Stir and Serve.

Spaghetti Sauce

1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
2 Tablespoons unsweetened apple sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt

Directions
1.Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
2.Mix in diced tomatoes, tomato sauce, apple sauce, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Banana Peanut Butter Oatmeal Cookies

I will clean this one up later, for now, just putting it where i can find it! Thank you, Sara for this recipe.

1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/4 cup honey / brown rice syrup
1 tsp vanilla
1 cup old-fashioned rolled oats (I'd like to experiment with partially cooked whole grain brown rice)
1/2 cup whole wheat flour
1/4 cup dry milk powder (optional)
2 tsp cinnamon
1/4 tsp baking soda
1 cup dried cranberries or raisins

Preheat oven 350*. Stir together banana, peanut butter, honey, and vanilla. In separate bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir oat mixture into banana mixture. Stir in dried fruit. Form dough into balls and flatten. Makes about 24 cookies, depending on size. Bake 9-11 min, or until lightly browned.

Faux Dolewhip (pineapple sorbet)

Ingredients:

2 bananas, frozen (see instructions)
2 cups frozen pineapples (either purchased frozen or frozen from fresh, maybe even from canned)
pineapple juice, as needed


Directions:

Bananas:

Peel bananas and cut into three or four pieces. Wrap in plastic wrap. Freeze for about 2 hours (at least).

Sorbet:

Place frozen bananas, then frozen pineapple in food processor. Allow to thaw for 15-20 mins. Then, process until bananas and pinapple are well mixed, in small chunks, stopping to wipe down sides as required. Process again, adding pineapple juice a little at a time, until mixture is ice cream-like.

Serve over pineapple juice.


Notes:

The first time we did this, I used pineapple juice from canned pineapples in 100% juice. (Not Dole - they added some stuff to theirs, store brand) I used the chunks on top for a sweet addition. After this, I realized more juice was necessary. I can handle this plain, but those who like sweeter will need the pineapple juice in the bottom. Sorry for the picture, it is from my phone.